Roasted chicken breast with tarragon and cumquat stuffing with asparagus

SERVES 4-6 PREP AND COOK TIME 45 MINUTES (+ COOLING AND STANDING TIME)

2 tablespoons dried or candied kumquats or glacé oranges

¼ cup (60ml) verjuice

160g unsalted butter, at room temperature, chopped

2 tablespoons fresh French tarragon, chopped coarsely

2 tablespoons coarsely chopped fresh flat-leaf parsley

4 x 250g-300g free-range chicken breast fillets, skin on (see Maggie’s tip)

2 tablespoons extra virgin olive oil

3 bunches (500g) asparagus

40g unsalted butter, extra, melted

1 Place the kumquats and verjuice in a small microwave-safe bowl; microwave on the Defrost setting for 1 minute or until the kumquats are plump and hydrated. Cool. Drain the kumquats, reserving any verjuice. Chop the kumquats coarsely.

2 Preheat the oven to 200°C (180°C fan-forced).

3 Combine the butter, kumquats, tarragon and parsley in a medium bowl with your hands – this stops the ingredients from breaking up too much. Divide the butter mixture into quarters. Push one quarter of the mixture gently under the skin of each chicken breast, then run your hand over the skin to create a smooth surface.

4 Heat half the oil in a large frying pan over medium–high heat. Season chicken with sea salt and freshly ground black pepper; cook until golden on both sides. Transfer chicken to a shallow-sided oven tray; repeat with remaining oil and chicken. Roast the chicken for about 15 minutes or until golden and cooked through. Remove chicken from the oven; drizzle with any reserved verjuice and leave to rest in a warm spot for 10–15 minutes.

5 Meanwhile, snap off the thick woody ends of asparagus; trim ends to neaten. Bring a medium saucepan of water to the boil over high heat with a good pinch of sea salt. Cook asparagus for 2-3 minutes or until just tender; drain. Immediately brush asparagus with extra butter.

6 Serve chicken with asparagus.

Not suitable to freeze. Kumquats and asparagus suitable to microwave.